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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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very moist and nutty Ingredients:
285 g butter, softened |
285 g soft light brown sugar |
5 large organic eggs, separated |
1 orange, juice and zest of |
170 g self raising flour, sifted |
1 teaspoon baking powder |
115 g ground almonds |
1 teaspoon ground cinnamon |
285 g young carrots, peeled and coarsely grated |
115 g shelled walnuts, chopped |
115 g mascarpone cheese |
225 g cream cheese |
85 g icing sugar, sifted |
1 orange, juice and zest of |
Directions:
1. Preheat oven to 180°C / 350°F / gas 4.
2. Cream together the butter and sugar by hand or in a food processor until pale and fluffy, then beat in the eggs and the orange juice and zest.
3. Mix in the sifted flour and baking powder, add the ground almonds, walnuts and cinnamon then fold in the carrots.
4. Whisk the egg whites with a pinch of salt until stiff, then fold them into the flour, nut and cinnamon mix.
5. Pour into the mould and cook for about 50-55 minutes until golden and risen and a plastic cocktail stick inserted into the middle of the cake comes out clean.
6. Allow to cool in the 20 round mould for 10 minutes, then turn out onto a wire cooling rack and leave to cool for at least 1 hour.
7. When your cake is completely cold, make the icing by mixing all the ingredients together then spread over the top of the cake.
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